Korean Spaghetti and Meatballs

Name: Korean Spaghetti and Meatballs
Total time: 35 min
Yield: Serves 4
Ingredients: 3 tablespoons reduced-sodium soy sauce, divided; 3 tablespoons unseasoned rice vinegar, divided; 3 tablespoons toasted sesame oil, divided; 10 to 12 green onions, sliced on the diagonal (about 3/4 cup), divided; 2 tablespoons fine dried bread crumbs; 1 pound ground beef chuck; 1 jar (14 to 16 oz.) spicy kimchi, drained (reserve 1/4 cup juice) and coarsely chopped (about 1 1/4 cups), divided; 1 tablespoon vegetable oil; 1 tablespoon Asian chili garlic sauce; 8 ounces pad Thai noodles (rice-stick noodles); 1 tablespoon toasted sesame seeds

2 Ratings
2 Reviews

Korean kimchi invigorates a standby weeknight dinner. Bring the pasta water to a boil while you make the meatballs.

By Angela Brassinga

This Story Originally Appeared On sunset.com

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Recipe Summary

total:

35 mins

Yield:

Serves 4

Nutrition Info

Directions

Step 1
In a bowl, mix 2 tbsp. soy sauce, 1 tbsp. each vinegar and sesame oil, 1/4 cup green onions, and the bread crumbs and ground beef. Finely chop 1/4 cup kimchi and add to beef mixture. With wet hands, form meatballs the size of ping-pong balls.

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Step 2
Heat vegetable oil in a large nonstick frying pan over medium-high heat. Add meatballs and cook, turning, until well browned and cooked through, about 12 minutes. Lift meatballs to a rimmed baking pan, cover with foil, and keep warm.
Step 3
Meanwhile, combine remaining 1 tbsp. soy sauce, 2 tbsp. each vinegar and sesame oil, and 1/4 cup each green onions and kimchi juice. Stir in chili garlic sauce.
Step 4
Cook noodles according to package instructions, drain, and return to warm pot. Toss noodles with sauce and remaining 1 cup kimchi.
Step 5
Divide noodles among 4 bowls, top with meatballs, and sprinkle with remaining 1/4 cup green onions and the sesame seeds.

Nutrition Facts

Per Serving:

503 calories; calories from fat 58%; protein 28g; fat 33g; saturated fat 7.8g; carbohydrates 20g; fiber 3.1g; sodium 736mg; cholesterol 70mg.

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MyRecipes Member

05/19/2021

We make this recipe regularly, after having seen it in Sunset magazine several years ago. Just drain the meatballs on a paper towel to soak up any oil. This is an amazing recipe, and the flavors come together wonderfully. Not sure about the other reviewer's experience, but I had to share mine so this recipe gets its just review! It's a keeper in our house.

RobinCandace

10/02/2016

THREE tablespoons of sesame oil!!??? Usually, one uses sesame oil as an accent, with maybe one teaspoon in a recipe.

I made this recipe following the directions and the result was something that was so oily and greasy that we could hardly eat it. Threw out the leftovers. Also very high in calories and fat.

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